Souffle Cake – a delicious recipe with butter, egg whites, sugar, cream, sugar, rum. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease a 2 litre/3 pint loose-bottomed cake tin with the butter.
2
Beat the egg whites to form stiff peaks.
3
Mix in half the sugar.
4
Beta until the mixture is stiff and shiny.
5
Add the rest of the sugar and cocoa and beat a further 2 mins.
6
Pour the mixture into the prepared tin.
7
Bake for approximately 40 mins.
8
The cake will rise and then sink down again.
9
Let the cake cool in the tin.
10
Whip the cream with sugar and rum to taste.
11
Spread over the top of the cake while it is still in the tin and sprinkle with chocolate chips.
12
Keep in the fridge overnight.
13
One hour before serving, put the cake in the freezer.
14
Serve directly from the freezer.
15
Loosen the cake from the edges of the tin with a sharp knife and put on a serving plate.
795
kcal
Calories
58
g
Fat
48
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 tablespoon butter, 6 each egg whites, 1/2 cup sugar, superfine, 1 1/2 cup cream, and more.
Yes, Souffle Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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